Italian Taco Chili
Warm up your kitchen with this irresistible fusion of flavors in Italian Taco Chili! This hearty, crowd-pleasing dish combines the savory richness of Italian sausage and ground beef with the bold spices of taco seasoning, creating a one-of-a-kind chili experience. Packed with vibrant ingredients like diced tomatoes, black beans, kidney beans, and sweet corn, this recipe delivers layers of texture and flavor in every spoonful. Finished with a sprinkle of fresh cilantro, melted cheese, and a dollop of sour cream, it’s perfect paired with crispy tortilla chips or taco shells for a satisfying, customizable meal. Whether you're hosting game day or craving a cozy family dinner, this easy-to-make chili is bound to steal the spotlight. Keywords: Italian Taco Chili, flavorful chili recipe, Italian sausage chili, hearty game day recipes, easy chili for a crowd.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes
- 10 ounces diced tomatoes with green chilies (e.g., Rotel)
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 2 tablespoons taco seasoning
- 1 tablespoon italian seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes (optional, for heat)
- 2 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 cup shredded cheese (e.g., mozzarella or cheddar, for topping)
- 0.5 cup sour cream (optional, for topping)
- 4 tortilla chips or small taco shells (for serving)
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil and sauté the diced onion and bell pepper for 5-7 minutes, until softened.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Crumble the Italian sausage and ground beef into the pot. Cook until browned, about 7-10 minutes, breaking up the meat with a wooden spoon. Drain excess fat if necessary.
Stir in the taco seasoning, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 1-2 minutes to toast the spices and enhance their flavors.
Add the crushed tomatoes, diced tomatoes with green chilies, chicken broth, black beans, kidney beans, and corn. Stir to combine.
Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Taste the chili and adjust seasoning as needed (add more salt, pepper, or spices to taste).
Ladle the chili into bowls and top with shredded cheese, sour cream, and fresh cilantro.
Serve with tortilla chips or small taco shells on the side for dipping or scooping. Enjoy!
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1596 mg | 69% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1457 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
